Skin and boneless chicken breasts fried on the grill gives fewer calories. If you want to make them even more juicy, serve them topped with a slice of lemon butter.
1 1/2 dl [0,3 pt] freshly squeezed lemon juice
1 1/2 dl [0,3 pt] freshly squeezed orange juice
2 garlic wedges, pressed
1 tablespoon finely grated fresh ginger
1 tablespoon chopped fresh estragon or 1 teaspoon dry
1/2 tsp salt
1/4 teaspoon freshly ground pepper
6-12 chicken breast
 Put the chicken meat in a flat mould of glass or porcelain. Mix the rest of the ingredients and pour it over the breasts. Leave for 2-3 hours, and turn the meat occasionally.
 Light the grill. Put the oiled grid 10 -15 cm above the coals after approx. 20 minutes. Wipe the chicken meat lightly with a paper towel and place them on the grid Brush with the marinade and turn the meat a couple of times while grilling. It will take 15-20 minutes before the meat is no longer pink inside.
Tip: Server with lightly cooked asparagus beans.